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Brick Oven Rabbit (Elmer Fudd's Favorite). - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
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3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Brick Oven Rabbit (Elmer Fudd's Favorite).

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  • Brick Oven Rabbit (Elmer Fudd's Favorite).

    finally, its below 90 degrees. let the cooking begin!!! this meal is soooo good. you can substitute chicken for the rabbit of course. the full recipe is here.
    Attached Files
    my site for our pompeii and tandoor ovens
    www.killdawabbit.com

  • #2
    Robert,

    As usual, a great posting. Great recipe, nice photo, and a great web page -- I particularly like the URL.

    Have you tried browning your chicken (or thumper) and/or the onions and veggie in the pan in the oven, rather than in a frying pan in the kitchen? It keeps you out of the kitchen, and you keep all the juices in the final dish. I had just done it in layers, adding ingredients as I go.

    Glad it finally cooled down in the central valley. Now you can look forward to the fog. :-)

    James
    Pizza Ovens
    Outdoor Fireplaces

    Comment


    • #3
      Originally posted by james
      Robert,

      Have you tried browning your chicken (or thumper) and/or the onions and veggie in the pan in the oven, rather than in a frying pan in the kitchen?
      thwack !!! (thumps forehead with palm). you know, it never occurred to me to try "frying" in the oven but now that you mention it, that's a technique that will be next on my list. (note to self: must find frying pan with loooonng handle). i've noticed that when we put chicken in (even when wrapped in foil) it begins sputtering and crackling almost immediately. i wonder how the olive oil will react to the heat but then again, if a person were to keep the pan near the vent it wouldn't be that much different than frying on an AGA would it?

      with respect to the URL, my wife eva loves all the old warner brothers cartoons. when she came to america from budapest at age 10 she spoke nearly no english and she has a very warm spot in her heart for these cartoons (which had very simple dialog) and especially for the ones with no dialog like tom and jerry and road runner.
      my site for our pompeii and tandoor ovens
      www.killdawabbit.com

      Comment


      • #4
        I bought a stainless steel pan (ala Allclad) that let's you do all sorts of things.

        You can put the pan in the oven with a little oil, which you can let heat up before you add food for browning. Or, you can add the food and oil at the same time. It doesn't get so hot so fast that you burn the oil to where it smokes.

        If you aren't looking for the "fried" or seared effect, you can use terra cotta pans which still brown the top of the food from the dome heat.

        Toons are important. I learned Italian from Mickey Mouse (Topolino) -- which tells you how good my Italian is.

        James
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          what about giving the foods a light coating of olive oil and roast rather than "fry" or "saute"? Seems as though the intense heat combined with the oil would give you almost a "dry fry".
          Just wondering...

          Chad
          Renaissance Man
          Wholly Man

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